Chicken Gumbo with Okra & White Rice
A classic spicy chicken gumbo with okra.
Nutrition Per Portion
- Calories
597
- Carbs
79.9g
- Fat
11.2g
- Fibre
6.7g
- Protein
41g
- Sugar
7.1g
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Chicken Breast
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Basmati Rice
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Lemon
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Red Kidney Beans
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Okra
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Vegetable Stock
-
Fresh Thyme
-
Dried Bay Leaves
-
Chopped Tomatoes
-
Red Capsicum
-
Garlic
-
Brown Onion
-
Plain Flour
-
Olive Oil
|
Chicken Breast |
Basmati Rice |
Lemon |
Red Kidney Beans |
Okra |
Vegetable Stock |
|
Fresh Thyme |
Dried Bay Leaves |
Chopped Tomatoes |
Red Capsicum |
Garlic |
Brown Onion |
|
Plain Flour |
Olive Oil |
-
0.0 min
Bring a pan of water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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0.5 min
Roughly chop the onion, red pepper and okra into small peices.
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4.0 min
Finely chop the garlic.
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5.0 min
Halve and juice the lemon. Reserve the correct amount and set aside in the fridge.
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6.0 min
Chop the chicken into bite-sized pieces.
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7.5 min
In a pot, heat the oil over medium-low heat.
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8.5 min
Add the flour to the pan and using a wooden spatula, toss the flour in the oil and stir until it forms a roux.
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9.0 min
Add the onion and season well with salt. Stir well to coat the onion in the flour mixture.
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9.5 min
Add the garlic and continue to cook.
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10.0 min
Season with black pepper and add the bay leaves and thyme.
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10.5 min
Add the vegetable stock and chopped tomatoes and stir consistently to avoid clumping.
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11.0 min
Add the okra, red pepper and kidney beans, turn up the heat to a boil.
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11.5 min
Add rice to the other pan of boiling water and cook until tender. (11mins)
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12.0 min
Reduce the heat once boiled and allow to simmer uncovered until nicely thickened and the okra is tender.
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14.0 min
If it becomes to thick you can add some more water or remaining vegetable stock to thin. If its not as thick as you would like, you can cook it a bit longer.
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15.0 min
Add the chicken and allow to cook in the stew.
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20.0 min
Add the lemon juice and season with salt and pepper.
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22.5 min
Drain the rice and set aside.
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24.0 min
Remove bay leaves and thyme stems.
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25.0 min
Distribute the gumbo among serving bowls.
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26.0 min
Serve with a scoop of rice on each dish.
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Ingredients
Chicken Breast
chopped
Basmati Rice
Lemon
juiced 1/4 lemon juiced per person
Red Kidney Beans
Okra
chopped
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person
Fresh Thyme
Dried Bay Leaves
Chopped Tomatoes
Red Capsicum
chopped
Garlic
finely chopped
Brown Onion
chopped
Plain Flour
Olive Oil
1/2 tablespoon per person
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